A guide to modern cookery

strong cotton, and truss each leg in such a manner as to imitate a small duck. Poach these stuffed legs in stock made from the pullet’s carcass. Also poach the _suprêmes_ and the minion fillets in good time, with a little mushroom cooking-liquor, and a few drops of lemon juice. With a pinch of flour mixed with water, stick a fried _croûton_ (the shape of a pyramid, three inches high and of two inch base) in the middle of a dish. Around this pyramid, arrange the two stuffed legs and the two _suprêmes_; putting each of them on a decorated quenelle with the view of slightly raising them. Set the minion fillets on the legs, and, between the latter and the _suprêmes_, lay small heaps of cocks’ combs and kidneys, and some very white mushroom-heads. Pierce the _croûton_ with a _hatelet_ garnished with one truffle, one fine cock’s comb, and a large mushroom. Serve a suprême sauce separately. N.B.—This dish is generally bordered, either with noodle-paste, white English paste, or with a chased silver border. 1459—POULARDE CHIMAY Stuff the pullet with one-half lb. of half-poached noodles, tossed in butter, and combined with a little cream and three oz. of foie-gras cut into large dice. _Poële_ it gently; dish it, and coat it with some of its _poëling_-liquor, thickened. Distribute over the pullet a copious amount of raw noodles, _sautéd_ in clarified butter; and serve the remainder of the thickened _poëling_-liquor separately. 1460—POULARDE CHIPOLATA _Poële_ the pullet and put it into a _terrine à pâté_ with a garnish consisting of small, glazed onions; chipolata sausages, poached in butter; chestnuts cooked in consommé; fried pieces of bacon; and, if desired, some small glazed carrots. Add the pullet’s cooking-liquor, and simmer for ten minutes before serving. 1461—POULARDE A LA CHIVRY Poach the pullet. Dish it and coat it with Chivry sauce (No. 78). Serve a _Macédoine_ of new vegetables; cohered with butter or cream, separately. 1462—POULARDE CUSSY Braise the pullet. Dish it and surround it with whole truffles, cooked in _Mirepoix_ with Madeira, and alternated with fine, grilled mushrooms, garnished with artichoke purée.